So I just acquired a 5 gallon whiskey/bourbon barrel that’s 1/4 filled with said liquor.
Plan: This summer I want to make a stout. Thinking mocha coffee. I’m still doing kits since I don’t have the equipment for all grain. I know to add the beer to the barrel after primary fermentation, but when would I add the cocoa nibs and coffee? I want to barrel age it for 2-3 weeks then have an Imperial Russian Stout ready to be added for the next 4-5 months.
Questions:
1. When would I add the cocoa nibs and coffee beans for the stout for the first beer in?
2. The bung it comes with is a plastic capped wooden one, would I continue to use this or switch to an airlock?
3. Could I add the whiskey/bourbon back to the barrel (I know it will throw the flavor off) to preserve the barrel?
Plan: This summer I want to make a stout. Thinking mocha coffee. I’m still doing kits since I don’t have the equipment for all grain. I know to add the beer to the barrel after primary fermentation, but when would I add the cocoa nibs and coffee? I want to barrel age it for 2-3 weeks then have an Imperial Russian Stout ready to be added for the next 4-5 months.
Questions:
1. When would I add the cocoa nibs and coffee beans for the stout for the first beer in?
2. The bung it comes with is a plastic capped wooden one, would I continue to use this or switch to an airlock?
3. Could I add the whiskey/bourbon back to the barrel (I know it will throw the flavor off) to preserve the barrel?